Mint and Lime Cheesecake

    9 hours 25 minutes

    This lime cheesecake is particularly easy to make if you use prepackaged biscuit base mix, but of course you can make your own from scratch if you like.

    3 people made this

    Serves: 12 

    • biscuit base mix for a 23cm cheesecake
    • 500g cream cheese
    • 220g caster sugar
    • 4 eggs and 1 extra egg yolk
    • grated zest and juice of 2 limes
    • 400ml sour cream
    • 1 teaspoon vanilla extract
    • 1 tablespoon fresh mint, chopped

    Preparation:25min  ›  Cook:1hour  ›  Extra time:8hours chilling  ›  Ready in:9hours25min 

    1. Preheat oven to 140 degrees C.
    2. Pour boiling water to come halfway up the sides of a deep baking tray and place tray in the bottom of the oven.
    3. Make the biscuit base according to packet instructions and press into a greased 23cm springform tin.
    4. Combine the cream cheese and sugar until smooth. Add the eggs, extra egg yolk, lime juice and zest and mix until well combined.
    5. Add the sour cream and vanilla and mix until smooth and combined. Stir through the mint.
    6. Pour the mixture over the prepared base and bake in oven for 1 hour (cheesecake will still have a definite wobble in the centre).
    7. Turn oven off and leave cheesecake to cool in the oven for a further hour.
    8. Remove from the oven and place on a wire rack to cool completely before covering and placing in the fridge to chill overnight.

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    This sounds good, but before I start, could you tell me do I place the cheescake tin inside the tin of water on the oven bottom, or place it on another shelf? Thanks, Orangepekoe  -  06 Dec 2010  (Review from Allrecipes UK & Ireland)